Cutting one food slashes risk of five cancers up to 30 percent
Research indicates that a vegetarian diet can significantly reduce the risk of certain cancers, although it may increase the risk of esophageal cancer.
Food scientists at the Estonian University of Life Sciences acquired a device that imitates the human intestine
Estonian University of Life Sciences has obtained a unique laboratory device that simulates the human intestines to study the effect of food on the microbiome without human testing.
Nutritional alert on packaging can prevent obesity, says study
A study suggests that visible nutritional alerts on food packaging could help mitigate obesity rates by promoting healthier choices among consumers.
Procon Maceió conducts research on the basic food basket, highlighting price variations; see which items
Procon Maceió has released a report detailing significant price variations in staple food items, urging consumers to compare prices before purchasing.
Predators will start eating their own kind as soon as they have the opportunity
A new study highlights that cannibalism among snakes is more common than previously believed, often triggered by food scarcity and environmental stress.
Greenpeace: SOS for health from microplastics and toxic substances in ready meals
Greenpeace's latest research reveals that heating ready meals in plastic containers can release harmful microplastics and toxic chemicals into food.
Eat these 3 things daily to live for 100 years, says Blue Zone expert
Experts suggest that including just three specific food items in your daily diet can significantly contribute to a longer lifespan, based on research from Blue Zones.
Estonia's only gut machine helps scientists study digestion and its processes
Estonia has introduced its only gut simulator machine which aids scientists in researching digestion and the health impacts of food by analyzing beneficial compounds like dietary fibers.
Medicine between the laboratory and the market: Who writes and funds medical studies?
The article discusses the skepticism surrounding the pharmaceutical and food industry funding of medical research and the evolution of medical research practices over the years.
Chef Jonny Marsh's top nutrition tips for footballers to boost performance
New research reveals that a significant number of amateur footballers are changing their diet to enhance their performance on the field, with many opting for healthier food choices.
EU will invest 40 million USD in an agricultural research center in Mexico
The US government is investing 40 million USD in Mexico's International Maize and Wheat Improvement Center (CIMMYT) to enhance food security and resilience research.
The legendary tube marmalade is back in stores. But this time with real marmalade!
Eesti Maaülikooli Polli aiandusuuringute keskus has undertaken the challenge of reintroducing tube marmalade, using local fruits and berries, distinct from the previous 'Kosmos' version.
Kikkoman's Partner is Tokyo University of Foreign Studies: Drawing Out 'Deliciousness' through Linguistics
Kikkoman has partnered with Tokyo University of Foreign Studies to explore the relationship between linguistics and food 'deliciousness', initiating a research program for doctoral students.
He has researched the brain for over 30 years. Especially three food items he will eat more of in 2026.
Brain researcher Troels W. Kjær plans to adjust his diet in 2026 by increasing the consumption of three specific food items believed to benefit brain health.
Popular supplements are unnecessary for most people, say experts
Experts indicate that many dietary supplements are unnecessary and can be riskthe for healthy individuals, recommending that nutrients are best obtained from food.
Gunhild Stordalen's EAT Foundation is to be dissolved: - We have succeeded in many ways
The EAT Foundation, founded by Gunhild Stordalen, has decided to dissolve its operations due to changes in international funding conditions, despite having achieved significant milestones in food, health, and sustainability research.
Potential partners judge what's in your shopping basket
Research from Tesco reveals that 39% of singles consider a potential partner's shopping basket before beginning a conversation, with specific foods influencing their impressions.
Foods as Medicine and Other Trends for Health Care in 2026, According to Experts
Experts predict that the integration of nutrition and diet into healthcare will become increasingly significant by 2026, as new research highlights the role of food in maintaining health and preventing chronic diseases.
Who should not eat watermelon for any reason
Recent research indicates that watermelon can trigger intense headaches in individuals prone to migraines, despite its popularity for freshness and flavor.
Researchers can't believe it: discover a possible genetic link between a vitamin and bowel frequency
A genetic study reveals a link between vitamin B1 metabolism and digestive system rhythm, identifying specific genetic variants associated with thiamine transport and food transit speed in over 260,000 individuals.
Pesticide Results: These Fruits Are the Most Contaminated
New studies reported by The Guardian raise consumer concerns as some fruit batches were found to contain traces of seven different pesticides, potentially exposing consumers to a 'pesticide cocktail.'
The secret of the freezer.. How bread turns from an enemy of diabetes to a friend of your health?
The article discusses how freezing bread can help reduce food waste and could potentially offer health benefits, particularly for diabetes management, as recent research suggests that frozen bread may be more beneficial than stale or even fresh bread.
People lost weight while eating significantly more food — here's the secret
Research shows that a whole-food diet allows people to eat more by weight yet consume fewer calories than those on an ultra-processed diet.
Ultra-processed food increases the risk of death by 60% in cancer patients
New research suggests that cancer patients consuming a high amount of ultra-processed food may have a 60% higher risk of dying from their illness compared to those with lower consumption levels.
Eating one food while you have cancer increases death risk 60 percent
Research indicates that cancer patients consuming high amounts of ultra-processed foods may face a 60% increased risk of death from their illness.
NRCRI partners firm to process cassava peels into feeds
The National Root Crops Research Institute in Nigeria has partnered with Barn Holdings to convert cassava peels into animal feed, aiming to enhance food security and support the livestock industry.
Sejong University Discusses International Cooperation in Plant Life Sciences with Australia’s SCU
Sejong University engaged in a symposium with Southern Cross University to discuss global food crop research and collaboration in life sciences addressing fertilizer shortages.
Early peanut exposure in babies tied to sharp drop in food allergy diagnoses
Research indicates that introducing peanuts to babies in infancy may significantly reduce the risk of developing food allergies.
Research confirms: Gen Z has no time for cooking, prefers delivery and ready-made meals
A recent study shows that due to their hectic lifestyle, members of Generation Z increasingly opt for expensive deliveries and prepared meals instead of home-cooked dinners.
Beware of these preservatives in food. They may increase the risk of cancer and type 2 diabetes
The article discusses the potential health risks associated with high consumption of certain food preservatives, linking them to an increased risk of cancer and type 2 diabetes.
Analyses of Pompeii show that slaves had access to more varied foods than many free citizens
Research indicates that slaves in Pompeii had access to a greater variety of food than some of the free citizens.
If you feed him well, your dog could have a bigger carbon footprint than you
A new study reveals that dogs fed a high-meat diet may have a larger carbon footprint than their owners, based on calculations of CO2 emissions from nearly a thousand types of dog food.
In Breads, Cheeses, and Meats. Scientists Identify 12 Preservatives That Contribute to Cancer and Diabetes
New research indicates that long-term and combined exposure to certain preservatives commonly found in processed foods may be unsafe, potentially contributing to diseases such as cancer and diabetes.
US Attack Destroys Scientific Institute and Food Warehouses in Venezuela
A US airstrike over the weekend has devastated a prestigious Venezuelan research institute and various civilian targets, resulting in significant losses including 56 soldiers.
Carrots Turn into Protein... Fungi Reduce Global Food Waste
A research team has discovered a method to convert carrot waste, commonly deemed as low-value, into protein with the help of fungi, potentially reducing global food waste.
What do you eat first, vegetables or meat? The order is important, here's what's right
Experts recommend eating vegetables and protein before carbohydrates for better health benefits, according to recent research on food sequencing.
The Poor Plant-Based Diet: The Dark Side of Deceptive Food Choices
Recent scientific research reveals that a plant-based diet, often perceived as healthy, can be detrimental if it relies heavily on processed and manufactured foods, leading to poor nutrition.
"Relatively thin and does not create threads" – the perfect raclette cheese
Swiss researchers have discovered the key properties that make cheese suitable for raclette and fondue, including melting point and consistency, impacting the overall taste experience.
The number of animal experiments falls below one million per year but the severity of tests increases
Animal experimentation in Spain has decreased in absolute terms but has seen a rise in the severity of tests, particularly among moderate and severe categories, according to the annual report from the Ministry of Agriculture, Fisheries and Food.